Slow Cooker Apricot Pork Roast

This recipe is a little fluid…  I make it a little differently every time.  Feel free to experiment!  This started out as a recipe from my mom, but I’ve added to it over the years.  The roast turns out extremely moist with a sweet glaze.  Adding root vegetables such as carrots and potatoes to the roast creates a complete meal.  I don’t have a picture here, but sliced tenderloin on a platter surrounded by carrots and potatoes presents beautifully.



  • Hormel Original Pork Tenderloin
  • Approximately 8 small red potatoes
  • Approximately 16 baby carrots
  • Dijon mustard
  • Salt
  • Pepper
  • Approximately 4 tablespoons of Balsamic vinegar
  • Approximately half a jar of Smuckers Appricot Preserves
  • 4 tablespoons of butter
  • Olive oil


  • Unwrap pork tenderloin and place in slow cooker
  • Salt and pepper tenderloin to taste
  • Squeeze dijon mustard onto tenderloin
  • Drizzle tenderloin with balsamic vinegar
  • Cut butter into single tablespoons and arrange evenly around tenderloin


  • Spoon half a jar of apricot preserves on tenderloin


  • Cook tenderloin on low for four hours
  • While tenderloin is cooking, wash and quarter the potatoes
  • Add potatoes and carrots to a ziplock bag and drizzle with olive oil
  • Add salt and pepper to taste
  • Shake bag to coat carrots and potatoes


  • After the tenderloin has been cooking for about four hours, add the carrots and potatoes and allow to cook for an additional two hours (a total of six hours of cook time)




Shrimp Chowder

My purpose for this blog is primarily to discuss crafts, but I will also include some recipes that I want to record in a digital format.  For lunch this afternoon, I made a soup my mom makes that started out as potato soup but has morphed into what I will call a shrimp chowder.

Shrimp Chowder

Yield:  8 servings, serve with cornbread


For an ease of use standpoint, most of the ingredients are frozen.  Feel free to substitute fresh ingredients.

  • 4 fist sized peeled and chopped potatoes
  • 1 cup frozen chopped onions
  • 1 cup frozen chopped carrots
  • 1 1/2 cups frozen corn
  • 3 tablespoons of flour
  • 11 tablespoons of butter
  • 2 tablespoons of olive oil
  • 6 cups of milk
  • 3 chicken bullion cubes
  • 1 small bag of precooked frozen shrimp without tails
  • Shredded cheddar cheese for topping
  • Bacon for topping


  1. Thawing all ingredients before starting will reduce cooking time but is not required
  2. Over medium heat put 3 tablespoons of butter and olive oil in pan
  3. Add onion and carrots and cook until onions are clear
  4. Add flour and cook for 3 minutes, stirring constantly
  5. Reduce heat to Medium-Low, add milk, stir
  6. Add potatoes and bullion cubes, cook until potatoes are done stirring often
  7. Add 8 tablespoons of butter, corn, and shrimp, return heat to medium and bring to boil stirring often
  8. Remove soup from heat
  9. Serve soup with cheddar cheese and bacon sprinkled on top